Panda Foods Ltd

Panda Foods Ltd

Products Category
News&Trends

• Great frost severely damaged 2 • Updated Market Report Of Dried • 2017 crop Goji berry report • Meet us at Foodex Japan 2017: • Latest Goji berry market repor

Contact Us

Tel: (+86) 535-7788995
E-mail: info@pandafoods.com

Links
Goji nut & fruit
Products

Dried Ginger chunks

Dried Ginger chunks Dried Ginger chunks Dried Ginger chunks
Product name:Dried Ginger chunks
Item:PFDFC008A1
Details:
Quick Details
 
Product Name: Dried Ginger Chunks                            Product NO.: PFDFC008A
Product Origin: Yantai, China                                        Brand Name: Panda
Port of loading: Qingdao                                                Payment Terms: L/C, T/T, CAD, DP
Supply Ability: 100MT/month                                         Minimum Order: 2MT
Delivery Lead Time: within 2 weeks                              Certification: HACCP, ISO 9001, KOSHER, CIQ
 
 
Packaging & Delivery
 
Packaging Detail: Bulk in carton. 4×5kg/carton, 18MT/ 20Fcl'
                Inner packing: poly bag;   Outer packing: carton
Delivery Lead Time: within 2 weeks
 
 
Specifications
 
1.General & Physical Specificatoin
Parameter
Specification
Botanical Name
Zingiber officinale Roscoe
Crop Variety
***
Harvest Time
Oct. –Dec
Supplying Time
All year around
Color
Natural, light yellow
Taste
Sour and Sweet
Size
12-20mm
HS Code
2006009090
Preservation Process
Sugared, Dehydrated
Shelf life & Storage
12 monthes(keep in cool, dry and dark place)
Calyx. (Stalk/flower/leaf)
Max 0.5%
Bruised / Discoloured
Max. 5 %
Stems
Target Max 1 in 500g. Max 2 in 10Kg
Skinrests
0.5% Max
Other foreign matter 
Absent
 
 
2. Microbiological Specification:
Analysis
Maximum level
Method
T.V.C.
< 10,000 cfu/g
ISO 4833: 2003
Coliforms
< 100 cfu/g
ISO 4832: 2006
Yeasts
< 1000 cfu/g
ISO 7954: 1987
Moulds
< 1000 cfu/g
ISO 7954: 1987
Salmonella
Absent / 25 g
ISO 6579: 2002
E. Coli
<10 cfu/g
ISO 16649-2: 2001
Staph. Aureus
< 10 cfu/g
 -
 
3. Chemical Indexes
Parameter
Specification
Moisture content % m/m (vacuum oven 70°C, 24 hours)
 
16–20%
Sulphur Dioxide
(Monier Williams Method)
     100ppm Max;
PH
3.5–5.0
aw(water activity)
0.75 Max
Aflatoxin
B1 2ppb Max, Total 4ppb Max
Brix
0.80 Max
Total sugar
55%–65%
Pesticide
within EC/Codex Limits
 
 
4.Heavy Metal
Name of material
Tolerance, mg/kg ( for Radionuclides,
Bk/kg), should not exeed
Arsenic(As)
0.05
Lead(Pb)
0.02
Cadmium(Cd)
0.01
Quicksilver(Hg)
0.01
Aflatoksin B1
0.05
Santobane and its metabolitieses
0.1
Hexachlorocyclohexane
(α, β, γ- izomers)
0.05
Caesium 137
150
Strontiums 90
150
 
5. Ingredients
Name of Material
Content
Ginger
49.695%
White Sugar
50%
Sulphur Dioxide (E220)
0.005%
Citric Acid
  0.3%
 
 
←[Previous:PFDFC005A1] [Next:PFDFDP01B]→

Related Products :
Dried Kiwi
PFDFK012A1
Dried Kiwi
Dried Cherries
PFDFC005A1
Dried Cherries
Dried Strawberries
PFDFS021A1
Dried Strawberries
Dried Pears(sticky)
PFDFDP02B
Dried Pears(sticky)
Dried ginger slices
PFDFC008B1
Dried ginger slices
Dried Peaches
PFDFDF01A
Dried Peaches
Dried Pears
PFDFDF02A
Dried Pears
Dried Peaches(sticky)
PFDFDP01B
Dried Peaches(sticky)